Makes 2½ cups
- 1 egg white
- 3 tbsp runny clover honey
- 2 tsp sea salt
- ½ tsp chilli powder
- 2½ tsp cumin powder
- 1¾ tsp cayenne pepper
- ½ tsp allspice
- ½ tsp curry powder
- ½ C peanuts
- ½ C pecan nuts
- ½ C Brazil nuts
- ½ C cashew nuts
- ½ C blanched almonds
Preheat oven to 180ºC.
Beat egg white until soft and foamy (when egg white is foamy, no clear liquid will remain in the bowl).
Add honey, salt and spices and combine well. Add nuts and stir until well coated.
Spread mixture on a tray, preferably lined with baking sheet, as honey can burn on the tray.
Bake for 15 minutes, then remove tray from oven. Toss nuts with a metal spatula, stirring and separating nuts.
Reduce oven to 150ºC and return nuts to bake for about 10 minutes until golden brown.
Remove nuts from oven, toss and stir again to break up any nuts that are stuck together.
Leave to cool. Nuts will crisp up on cooling.
Store in an airtight container at room temperature for about two weeks. If the nuts become slightly sticky, then refresh them in the oven, which gives you an added bonus of serving them warm.